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SHRIMP AND GRAPE SALAD WITH DILLfrom "The Silver Palate Cookbook" by Julee Rosso and Sheila LukinsSalads delight the palate and excite the eye. Suddenly the most ordinary foods, combined to complement each other in color,
texture and shape, become works of art.

Foods served at room temperature or raw reveal their subtle flavors. Salad recipes are casual and open to experimentation.
Take advantage of the ingredients at hand and let your imagination and taste be your guide. Most of the salads we offer here
can be prepared at your leisure and allowed to mellow or marinate until serving time. The pressure is off; all you must do
is carefully select and balance the best of all possible ingredients; then enjoy.

Bring 4 quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander.

2.

Transfer the cooled shrimp to a bowl.

3.

In a separate small bowl, whisk sour cream and mayonnaise together well.

4.

Pour dressing over the shrimp and toss gently. Add the grapes and toss again. Finally, sprinkle on the chopped dill, add salt and pepper to taste, and toss once more and refrigerate, covered, for at least 4 hours.

5.

Just before serving, taste, correct seasoning and toss again. Arrange on lettuce leaves and serve immediately.